20-Minute Dinners
Garlic Lemon Shrimp
Elegant and incredibly juicy garlic lemon shrimp is a Mediterranean classic that comes together in mere minutes. The natural briny sweetness of tender shrimp is perfectly enhanced by the sharp bite of fresh garlic and the bright, zesty tang of lemon juice. High-quality olive oil blends with the seafood juices during cooking to form a luxurious, flavorful sauce. A final scatter of fresh parsley brings irreplaceable aroma and freshness, turning a simple weeknight dinner into a true restaurant-quality experience.
Dishday
Recipe overview
- Total time
- 15 min
- Prep
- 10 min
- Cooking
- 5 min
- Servings
- 4
- Difficulty
- Medium
- Cuisine
- 20-Minute Dinners
Nutrition
per serving
- Calories
- 240 kcal
- Protein
- 22 g
- Fat
- 14 g
- Carbs
- 7 g
- Fiber
- 0.8 g
Step by step
Method
- 01
If the shrimp are frozen, thaw them completely, peel off the…
If the shrimp are frozen, thaw them completely, peel off the shells, and make a shallow slit along the back to remove the dark digestive vein. Pat them completely dry with paper towels so they sear properly in the pan.
- 02
Peel the garlic cloves and slice them into thin laminas
Peel the garlic cloves and slice them into thin laminas; this allows them to infuse the oil with flavor without burning instantly. Finely chop the fresh parsley leaves, discarding the tough stems.
- 03
Heat the olive oil in a wide skillet over medium heat
Heat the olive oil in a wide skillet over medium heat. Add the sliced garlic and sauté for exactly 1 minute, stirring constantly, until the oil becomes highly fragrant and the garlic softens slightly while remaining pale.
- 04
Turn the heat up to high and arrange the shrimp in the skille…
Turn the heat up to high and arrange the shrimp in the skillet in a single layer. Sear for about 2 minutes, then flip them over, season with salt and black pepper, and cook until they turn from translucent to an opaque pink color.
- 05
Pour the fresh lemon juice into the pan and toss in the chopp…
Pour the fresh lemon juice into the pan and toss in the chopped parsley. Give everything a quick stir to combine and coat the shrimp evenly, heat for just 1 more minute, then immediately remove the skillet from the heat.
Dishday
Useful advice
Cooking tip
Do not overcook the shrimp: as soon as they curl into a 'C' shape and turn pink, they are done. If they curl into a tight 'O' ring, the meat is overcooked and will be rubbery.
How to serve
Serve the shrimp piping hot directly in their savory pan juices, always accompanied by slices of warm, crusty baguette for soaking up the garlic oil.
How to store
Seafood is best enjoyed immediately. If needed, store in an airtight container in the fridge for up to 1 day and gently warm through over low heat.
Note
For a richer, velvety sauce, you can swirl in a small cube of cold butter right at the end of cooking.
